Chanterelle and Chicken Sausage Sauté

This one is so easy and delicious and full of possible variations because of the variety of chicken sausages now available. You may also vary the spinach with kale, baby bok choy, broccolini etc. This recipe is gluten-free and diabetic friendly.

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Chanterelle and Chicken Sausage Sauté

Yield: 3-4 servings

 

1 lb. Chanterelle Mushrooms
1 Lb. chicken sausage (your choice)
½ yellow onion julienne
1 handfull of baby spinach
5-6 basil leaves
2 teaspoons olive oil
Salt and pepper to taste

Clean Chanterelle mushrooms, slice sausages on a bias and prep the onion. Sauté onions sausage and mushrooms with olive oil adding the spinach and basil for the last minute of cooking time. Adjust seasoning and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Asparagus Chicken w/ Wild Mushrooms

The fall weather in Oregon is perfect for hunting wild mushrooms and one wild mushroom that is perfect for amateurs to collect since it doesn’t resemble any poisonous varieties, is the chanterelle. This dish is slightly piquant and very flavorful yet doesn’t overpower the delicate and scrumptious mushrooms. Gluten-free and diabetic friendly.

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Asparagus Chicken w/ Wild Mushrooms

Yield: 3-4 servings

1 lb. fresh asparagus cut into 2 inch lengths
1 lb. wild mushrooms (I used local chanterelles)
4 large boneless, skinless chicken thighs diced 3/4 inch
8 oz yellow onion julienne
3 oz baby carrots
½ yellow bell pepper julienne
½ red bell pepper julienne
3 tablespoons fish sauce
1 tablespoon sucralose or stevia equivalent
2 teaspoons sambal chile paste
2 teaspoons Bragg’s Liquid Amino™* seasoning
1 tablespoon cornstarch
1 tablespoon canola oil
5 cloves garlic finely chopped

Heat canola oil in a wok, add chicken and onions and Bragg’s seasoning *(if you are not gluten intolerant you can use soy sauce) sauté till chicken is nearly done and add remaining ingredients minus the cornstarch. Sauté for 3 minutes always bringing the bottom wok food to the top to cook evenly. The mushrooms will add a lot of juice while cooking so drain most of the excess liquid then add the cornstarch and cook on high another 30 seconds to thicken sauce. Serve.

© 2010 Aron David Bradley
http://www.bommercuisine.com

This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported

”Cantharellus cibarius” Chanterelle photo taken by User:Strobilomyces in a French wood on 31st October 2004